Chilli a la Veg

There is a way to enjoy chili without all of the saturated fats and greasy red meat. Vegetarian chili tastes great, is full of protein, and is really easy to make.

You will need the following for this healthy alternative:

• Your choice of beans (black, red, kidney), you decide
• Chick peas
• Lentils
• Olive oil
• 2 cans of diced tomatoes
• 1 jar tomato sauce
• 1 diced onion
• 1 chopped green pepper
• Chopped cilantro
• Chopped parsley
• Chopped kale
• Chopped celery
• Chopped carrots
• Finely chopped sweet potato
• 1 tsp cumin
• A few tablespoons of chili powder for taste
• Hot chili powder (if desired)

If you are using dried beans and lentils, cook them as directed on the package first.
If you are using canned beans and lentils, just add them with their juice to the pot.

READY FOR HOW EASY THIS IS?

You will need a large sauce pan or stock pot.

Heat some olive oil in the pot then add the onion, green pepper, celery and carrots. Saute until they start to brown (8 min). Mix in the chili powder and cumin and cook until nicely coated and fragrant (2 min).

Add the rest of the ingredients into your pot, cook to a boil, then lower to a simmer until the sweet potatoes are tender and the chili thickens (about 1 hour).  Stir occasionally.